To produce The Balvenie DoubleWood 12 Year Old, David Stewart MBE takes whisky that has spent at least 12 years in traditional whisky casks, American oak ex-bourbon barrels and hogsheads to mellow the maturing spirit and Impart warming layers of vanilla spiciness. He then moves it to Spanish oak ex-Oloroso sherry casks for an additional nine months to increase complexity, bringing fruity, honeyed depths to the resulting Single Malt. The whisky is then transferred to large oak vessels called “tun.